A bowl of goodness: Asian seafood and mushroom noodles

A bowl of noodles is a favourite Asian lunch. It is healthy, filling and delicious.

The type I make most often is a little constellation of delightful chunks and pieces.

Seafood:

• two types of shrimp,
  
• squid,
  
• baby octopuses,
  
• clams,
  
• mussels.
  

Seaweed:

• konbu,
• wakame,

Mushrooms:

• shiitake,
• cloud ear,
• jelly ear,
• yamabushitake,
• oyster mushroom,
• snow ear.

Veggies:

• daylily buds,
• lotus root,
• pak choy,
• kang kong.
  

A smidgen of toasted black and white sesame seeds livens up an already vibrant mix even further.



I made this one Korean style, flavoured with kimchi, but I also make it, with the help of some herbs and condiments, in a variety of other styles:

• Japanese miso (miso paste and katsuobushi extract),
• Thai tom yam (galangal root, lemon grass and kaffir lime leaves, chilies and fried chili paste) or
• spicy Szechuan (doubanjiang, Szechuan pepper and sesame oil).